Easy vegan recipe for 4 people, takes only 30 mins; recipe has tortilla wraps, spinach leaves, avocado, hot sauce, oil, garlic clove, chipotle paste, chopped tomatoes, black beans, coriander, wholegrain rice, lime, red onion and hazelnuts.
Vegan burritos
Course: Easy vegan
Servings
4
servings
Prep time
10 mins
Ingredients
- Tortilla Wraps: 4 large or 8 small tortilla wraps
- Chopped Tomatoes: 400g can chopped tomatoes
- Coriander: 1 bunch coriander, chopped
- Garlic Clove: 1 garlic clove, crushed
- Red Onion: 1/2 red onion, very finely chopped
- Lime: 1 lime, juiced
- Black Beans: 400g black beans, drained
- Oil: 1 tbsp oil
- Avocado: 1 avocado, thinly sliced (optional)
- Chipotle Paste: 1 tbsp chipotle paste
- Hazelnuts: 50g hazelnuts, roughly chopped
- Spinach Leaves: 2 large handfuls spinach leaves, shredded
- Hot Sauce: hot sauce, to serve
- Wholegrain Rice: 250g wholegrain rice, cooked and drained
Directions
- To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
- If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
- Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.
